https://www.copymethat.com/r/bBL4qhIJW/iron-works-tavern-revives-cafe-romanzas-/
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2024-05-20 14:22:05
Iron Works Tavern Revives Cafe Romanza's Stuffed Pumpkin Appetizer
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Saffron Cream Sauce
2 shallots (chopped)
2 cups white wine
1 teaspoon black peppercorns
2 tablespoons chopped fresh herbs (mix of rosemary, thyme, sage and chervil)
1 tablespoon Spanish saffron
2 cups heavy cream
Pinch salt
In a small saucepan, place the shallots, white wine, peppercorns and herbs. Cook on a medium heat, and reduce by a third.
After the wine has cooked down, strain and reserve liquid and discard shallots and herbs.
Add the wine back to the saucepan with saffron and heavy cream and continue to cook until reduced by half, taste to adjust seasonings, and remove from heat.
2 shallots (chopped)
2 cups white wine
1 teaspoon black peppercorns
2 tablespoons chopped fresh herbs (mix of rosemary, thyme, sage and chervil)
1 tablespoon Spanish saffron
2 cups heavy cream
Pinch salt
In a small saucepan, place the shallots, white wine, peppercorns and herbs. Cook on a medium heat, and reduce by a third.
After the wine has cooked down, strain and reserve liquid and discard shallots and herbs.
Add the wine back to the saucepan with saffron and heavy cream and continue to cook until reduced by half, taste to adjust seasonings, and remove from heat.
Ingredients
- 7 baseball-size sugar pumpkins
- ½ cup extra virgin olive oil, divided use
- 1 ½ pounds fresh sea scallops
- 2 sticks of unsalted butter
- 2 cups brown sugar
- 1 cup dried cranberries
- 1 pint spiced rum
- 8 ounces baby spinach
- 1 pound diced stale bread, crust removed
- Pinch of salt and pepper
- Saffron Cream Sauce (see recipe)
Steps
Directions at providencejournal.com
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